Setting the Table: The Transforming Power of Hospitality in Business

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Setting the Table: The Transforming Power of Hospitality in Business

Format:  Paperback,

320 pages

Publisher: Harpercollins

Publish Date: Feb 2008

ISBN-13: 9780060742768

ISBN-10: 0060742763

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Book Information

The following content was provided by the publisher.

A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Table is a treasure trove of valuable, innovative insights applicable to any business or organization.


Publisher: Harpercollins
Publish Date: Feb 2008
ISBN-13: 9780060742768
ISBN-10: 0060742763
Format: Paperback
Number of Pages: 320
Shipping Weight (in pounds): 0.65
Product in Inches (L x W x H): 5.25 x 8.0 x 1.0

Chapter outline

Introductionp. 1
The First Coursep. 5
In Businessp. 31
The Restaurant Takes Rootp. 55
Turning Over the Rocksp. 77
Who Ever Wrote the Rule...?p. 97
No Turning Backp. 111
The 51 Percent Solutionp. 139
Broadcasting the Message, Tuning in the Feedbackp. 161
Constant, Gentle Pressurep. 187
The Road to Success Is Paved with Mistakes Well Handledp. 219
The Virtuous Cycle of Enlightened Hospitalityp. 237
Context, Context, Contextp. 271
The Art of Hospitalityp. 291
Acknowledgmentsp. 317


Review by Library Journal (2006-09-01)

Meyer is known to foodies as the man behind 11 acclaimed restaurants in New York City, including Union Square Caf? and Gramercy Tavern. While that would be more than enough professional accomplishment for most people, apparently Meyer has had time enough on his hands to branch out into writing as well. Anyone who has started or maintained a business will have strong ideas about the best way to run things, and Meyer is no exception.

While such chapter headings as "The 51 Percent Solution" and "Constant, Gentle Pressure" evoke the all-too-common themes of most leadership books, this book is something more. It is actually the story of Meyer's restaurant empire and how he got to where he is today, overlaid with his own views on management and what has worked for him. A fun and enjoyable read, it provides a good behind-the-scenes view of the restaurant business, though it's more autobiography than business how-to. Recommended for libraries with strong cookery or business collections.

-Susan Hurst, Miami Univ. Libs., Oxford, OH

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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